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Tortilla Soup with Chicken and Avocados
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Brief Description
Tortilla Soup
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Main Ingredient
Chicken, Stock
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Category: Soups
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Cuisine: Mexican
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jun 01, 2020
Number of Servings:
Ingredients:
- 9 tablespoons - vegetable oil
- 4 - 6" corn tortillas halved and cut crosswise into strips
- 8 - 6" corn tortillas cut into bite size pieces
- 1 - medium onion chopped
- 1/2 cups - chopped fresh cilantro
- - garlic cloves minced
- 2 - 14.5 oz cans diced tomatoes in juice
- 8 cups - canned low salt chicken broth
- 1 1/2 tablespoons - ground cumin
- 1 tablespoons - chili powder
- 3 - bay leaves
- 4 - skinless, boneless chicken breast halves
- 1/2 teaspoons - cayenne pepper
- 2 1/2 cups - grated Monterey Jack cheese or cheddar cheese
- 3 - avocadoss pitted, peeled, diced
- - sour cream
Directions:
Heat 3 tablespoons oil in large skillet over medium heat. Add tortilla strips: fry until golden, stirring frequently, about 5 minutes. Transfer to paper towels to drain. Season fried tortilla strips with salt.
Heat 6 tablespoons oil in large saucepan over high heat. Add tortilla pieces, onion, cilantro and garlic; saute about 3 minutes. Stir in tomatoes with juices; bring mixture to boil. Add broth, cumin, chili powder ad bay leaves; return to boil. Reduce heat; add chicken and cayenne. Simmer until chicken is cooke through, about 15 minutes. Using slotted spoon, remove bay leaves and transfer chicken to plate; cool. Shred chicken breasts and return to soup. (Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover, keep chilled.)
Bring soup to simmer. Ladle soup into bowls. Top with cheese, avocados, dollop of sour cream and fried tortilla strips.
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